4 oz. cream cheese, softened
1 stick unsalted butter, softened
1 t. salt
1 1/2 c. flour
In a mixer, blend butter and cream cheese until smooth. Add flour and salt and blend until combined. Do not over
mix. Pat out onto a floured surface into 1/2-disc shape, wrap tightly in plastic wrap and chill for 2 hours.
Roll out on floured table to 1/8" thickness, place into an 8 or 9 inch pie tin. Refrigerate until ready to fill.
Sweet potato filling:
3 medium sweet potatoes ( roasted skin on in 375 oven for 1 hour), peeled and mashed
5 T. melted butter
1 c. brown sugar
1/4 c. maple syrup
2 t. cinnamon
1 t. ground ginger
1 t. pure vanilla extract
1 1/4 c. whole milk
Whisk together all ingredients until well combined.
Pecan crunch topping:
1/2 c. chopped pecans
1/2 stick cold butter, cut into small pieces
1/2 c. brown sugar
1/4 c. flour
Mix all ingredients for crumb topping in a bowl until combined.
Pour sweet potato mixture into prepared unbaked crust. Top with crumb topping.
Bake in a 350 oven for 1 hour 15 minutes or until crust is brown and pie is puffed up in the center.
Cool slightly and serve with fresh whipped cream.